Mushroom-Free Pumpkin Custard

Pumpkin custard is a beloved American fall tradition, gently baked in a water bath until silky and spoonable. This mushroom-free take shines with maple syrup, cream, and classic warm spices for pure autumn comfort.

Serves 4 · 10 min prep · 40 min cook

Estimate for one serving

• 210 cal
• 6g protein
• 24g carbs
• 11g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup canned pumpkin puree
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp pinch of salt
• as needed hot water for water bath

Instructions

1. 1Preheat the oven to 325°F and place four 6-ounce ramekins inside a larger baking dish or roasting pan.
2. 2In a medium bowl whisk the pumpkin puree until completely smooth and free of lumps.
3. 3Add the eggs and whisk vigorously until the mixture looks uniform and slightly lighter in color.
4. 4Pour in the milk, cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt, whisking gently until everything is fully combined and silky.
5. 5Divide the custard evenly among the ramekins, filling each three-quarters full.
6. 6Carefully pour hot water into the larger pan until it reaches halfway up the sides of the ramekins to create a gentle water bath.
7. 7Transfer the pan to the oven and bake until the centers are just set with a slight jiggle when nudged and the tops look matte, 35 to 42 minutes.
8. 8Remove the ramekins from the water bath with tongs and let them cool on a wire rack for 15 minutes.
9. 9Serve warm for a soft spoonable texture, or chill 1 hour for a firmer classic custard feel.
10. 10Optional finish: dust lightly with extra cinnamon just before serving to highlight the warming spices.